Champignon Soup Food
CHAMPIGNON SOUP
Provided by Jonathan Reynolds
Categories dinner, soups and stews, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Clean, trim and thinly slice fresh mushrooms, rinsing well to remove sand. (If using dried mushrooms, soak in 2 cups hot water until soft, about 20 minutes. Remove mushrooms and reserve liquid. Squeeze mushrooms dry, rinse and coarsely chop. Pour liquid through a fine sieve.)
- Sauté the mushrooms, celery and onion in melted butter over medium heat for 2 minutes. Add the chicken broth or water (or the soaking water and 2 cups broth or water) and simmer 20 minutes.
- Strain the soup and purée the solids with some cooking liquid. (The fresh mushroom soup may be served without puréeing.) Return the purée to the pan and stir in the remaining cooking liquid, adding water if the soup is too thick. Season to taste with salt, pepper and vermouth or sherry. Stir in parsley and garnish generously with chervil.
GERMAN CREAM OF MUSHROOM SOUP RECIPE
Steps:
- Peel and slice onions as thinly as practical.
- In a medium saucepan, sauté onion in 3 tablespoons unsalted butter until translucent. Add the sliced mushrooms. Sauté 5 minutes. Sprinkle 2 to 3 tablespoons all-purpose flour or brown rice flour over all, cook 1 minute, stirring. (Use more flour for a thicker soup.) All-purpose flour can be used if you are not allergic to it.
- Add 2 1/2 cups hot beef broth (preferably homemade but good-quality canned broth will do), bring to a boil, reduce heat and simmer 1 minute, stirring occasionally.
- Add 3 tablespoons heavy cream and reduce heat to lowest setting.
- Mix 2 large egg yolks with 2 tablespoons good-quality dry sherry and 1/3 cup crème fraîche. Temper egg yolk mixture with a few ladles of hot soup, whisking constantly. Then transfer the tempered egg-yolk mixture back into the soup. Heat through, whisking constantly, but do not boil. Pepper generously and salt to taste.
- This is commonly served with a French baguette .
Nutrition Facts : Calories 303 kcal, Carbohydrate 12 g, Cholesterol 199 mg, Fiber 2 g, Protein 9 g, SaturatedFat 15 g, Sodium 716 mg, Sugar 4 g, Fat 25 g, ServingSize 4 Bowls (4 Servings), UnsaturatedFat 0 g
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